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Monday, 2 December 2013

Singapore-Hong Kong Comparison-Food Review: Shirokiya Singapore

Photo source: Shirokiya Singapore Facebook PageAs we all know, though Singapore and Hong Kong share the similarities, there are differences between these 2 cities. From December onwards, I will roll out a new segment, entitled "Singapore-Hong Kong Comparison". It can be food, lifestyle, living and entertainment. First to roll out, it will be food review of Shirokiya. The Izakaya Bar style restaurant is the first to bring in the concept of healthy eating into Singapore, which can't be found in Hong Kong. How is it? Please read to find out.

To many Singaporeans, Japanese cuisine is
equivalent to a few things. Salmon, Sushi, Tempura, Takoyaki, Tenpanyaki etc
etc.

The fried, the raw and sake. Sounds like
The Good, The Bad and The Ugly.

Okay, pun not intended.

And we have a fair share of Japanese chain
of restaurants run by locals, which brings Japanese food affordable to the
masses. But what about healthy eating?

"Nani?", will be the answer from
many local Singaporeans. Can Japanese food be equivalent to healthy living? The
answer is yes. And it lies with Shirokiya.

Operating by Monteroza Group Japan,
Shirokiya is the latest brainchild which aims to combine the lively environment
that associates with izikaya bar with the philosophy of healthy living. That
means, one will find not food that is too oily and not taxing with the body.

With the privilege of food sampling, the following are presented and recommended
for foodies whom want to have a hearty meal.

Kirin Beer
smoothie- Always find Japanese beer that is too dry for my liking, this smoothie
really changes my perception on beer coming from Land of the Rising Sun. To
attain the top broth which taste as smooth as silk, the beer had to be froze
under 5 degrees Celsius. Once the beer is tapped, it will come out the froth
that looks like Hokkaido
soft ice-cream. The after taste of the beer is smooth, unlike the dryness that
is associated with my memory. This drink sure changes my perception of Japanese
and I place this with the smoothing Tasmanian Beer from Australia. For those whom do not
like Japanese beer, you may want to try this gem.

Verdict:
4.5/5

Shiokouji
Sushi- This is another of my favourite. MeaningSea
Rice Malt, the ingredient brings out the taste of the sashimi, like the non
Japanese favoured Salmon, to the next level. Neither is not too powering, it follows
the Japanese philosophy of balance. Not to mention, it will whet up my appetite
to go for the next dish.

Verdict: 4/5

Yuba- For
Singapore locals, Yuba or toufu, bean curd is a familiar staple in local
cuisine as it is presented in sweet presentation of tau huay, or salted version
like Ageshi Toufu in Japanese restaurants. To see this beancurd provided by Mr
Bean, to be cooked under heat and scooped by myself is an interesting
experience. It will make one treasure the food even more and will not want to
waste it. This will teach future generation to treat food in the better way.

As this dish
is using local beans as the source, it will taste better when the yuba is
produced with Japanese beans.

Verdict:
3.5/5

Nanbe
Hotpot- Had tried so many styles of hotpot, none of them taste so delicate and
balanced like the Nanbe style. To me, Hotpot is always associated with
abundance. Abundance of meat, vegetables and many food, the stock at the end of
the session is always salty. Using the protein from the Chicken's head, the
wobbly collagen is slowly melted with chicken stock, combining with the
vegetables, chicken thigh and prawns, the balanced stock has surely melts my
heart with every sip I took. The taste started with the rich collagen, followed
by the fine aftertaste of the rest of the ingredients. Coupled with the Mannen
Yuki or the Kirin Beer Smoothie, the hotpot soup tasted like the stock from
Heaven. It is recommended for the Northeast Monsoon season.

Verdict:
4.5/5

In short,
Shirokiya's attempt to instil the Japanese way of healthy eating has been
successful for me. It will fit in the bill of health obsessed Singaporeans and
also for those whom want to have a different style of Japanese cuisine, away
from the usual raw and fried dishes. Hope the restaurant will continue to amaze
the local food culture with their revolutionary dishes.